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Article: How to use persimmons. (includes recipes)
- Article from:
- Countryside & Small Stock Journal
- Article date:
- May 1, 1994
- Author:
CopyrightCOPYRIGHT 1994 Countryside Publications Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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On the southern Indiana farm where I was raised, persimmon trees grew in dense thickets along the fence rows. After the first cold snap each fall we'd brush aside fallen leaves, gather the smooth-skinned orange fruits, and carry them home to make persimmon pudding. Standing bare-armed at the sink my grandmother worked the soft fruit through a colander to squeeze out fragrant, dark orange pulp for her puddings.
Indians taught the early settlers to mix the tangy pulp with crushed corn for persimmon bread. Five generations of my family used buttermilk, flour and sweetening to create delicious persimmon puddings for special occasions. Here's our favorite recipe for ...